Pecan Pumpkin Butter Bars by Williams Sonoma

Williams Sonoma’s Pecan Pumpkin butter bars are too good not to share!  They are so easy and highly impressive.

1 box yellow cake mix                                         1/8 cup milk
1/2 cup melted butter                                           1 Tb flour
3 large eggs                                                            1/4 cup of sugar
1 jar Murihead Pumpkin Pecan Butter           1 tsp cinnamon
1/4 cup softened butter

1. Preheat oven to 350 degrees. Lightly grease a 9×13 pan
2. Reserve 1 c. cake mix.  Mix remaining cake mix with 1/2 c. melted butter and 1 egg.  Press into bottom of pan.
3. Mix 1 Jar Muirhead Pumpkin Pecan Butter with 2 eggs and 1/8 c. milk.  Pour over cake mix in pan.
4. Mix reserved cup cake mix with 1 Tb. flour, 1/4 c. Sugar, 1/4 c. soft butter and 1 tsp. cinnamon.  Mix until butter is pea-sized and mixture clumps together.  Crumble over top of pumpkin mixture.  Bake 35-40 min. until golden brown.

 

Here in Utah we have big families, which call for big family gatherings.  I took these bars to Sunday dinner at my parents house and everyone loved them (kids too)!  Not to sound all June Cleaver, but I love to bake for my family.  It creates a bonding experience between my sons and me, because they love to help out and taste what we have created.  It’s funny how we all have this inherent urge to create. It comes in many forms and is different for everyone.  I found that creating food works in my house.   I hope you enjoy this recipe!

Murihead Pecan Pumpkin butter – HERE

Butter photo Williams Sonoma, Bar photo foodbeast.com